Recipes: Allergy SOS

Apr 16, 2014 8:00 AM

Author:
Office of Public Affairs

Sneaky ingredients such as wheat, dairy and peanuts may be hiding in seemingly safe food products—and in your child’s school cafeteria. Food allergies can make lunchtime a big bummer, but with a little kitchen know-how and creativity, you can put the fun back in the brown-bag lunch.

Wheat

Wheat is in a plethora of foods, which makes it difficult to avoid. Read labels carefully, and when it’s hoagie day in the cafeteria, arm your tyke with a wheat-free option.

Mix the dry ingredients in a bowl. Mix the wet ingredients in another bowl. Add the dry mixture to the wet mixture. Blend them well.

Spoon the dough for these drop cookies onto greased cookie sheets.

Bake the dough for 8 to 10 minutes.

Allow the cookies to cool.

(yields 24 cookies)

Why Kids Love It

One word: cookies!

Source: delish.com

Peanuts

These nuts show up in peanut butter, peanut oil, natural and artificial flavorings—and even in many processed foods because of cross-contamination. If the cafeteria cooks with nuts or peanut oil, avoid school lunch altogether.

Sack Lunch Swap:

Try this Tuna Salad Sandwich.

Ingredients

3 ounces tuna, packed in oil, drained

½ stalk celery, halved lengthwise and thinly sliced

¼ red apple peeled, cored and cut into ¼-inch pieces

1 scant tablespoon light mayonnaise

1½ teaspoons freshly chopped basil leaves (optional)

1 scant teaspoon freshly squeezed lemon juice

Coarse salt

Freshly ground pepper

2 slices bread (if allergic to wheat, reach for the rye)

Preparation

In a medium bowl, combine tuna, celery, apple, mayonnaise, basil and lemon juice; mix well. Season with salt and pepper.

Sandwich tuna salad between bread.

(yields 4 sandwiches)

Why Kids Love It

Crunchy and creamy?! The kiddos will be so impressed that they’ll never realize you sneaked fruits and veggies into their sandwich.